Hey all I am thinking about opening my own place (for my whole life) but I don't know the right place to get the good high quality ingrediants...

I really want to open a NY style shop with high quality cheese and good home made dough *Sicilian / Super thin crust*......right now i am in the brainstorming phase. I really want to be able to put together a good business model.

So my questions are

Where do you think are good place to get the really go ingrediants High Protein FLOUR...Good puree tomotamoes for most of my sauce i have use pastene but people seem to say that there are higher quality ones that most stores use.Mozzarella knowing the right quality and price guides ect..would help a bundle...i normally buy the highest the supermarket has to offer for dabbling...but actually getting the better cheeses at good price to really make a go at it ...

Also lastly ovens high quality high heat...what is the max temp the ovens go...cause what i have read and think is the hotter the better!!!...

If you are looking for different pizza ingredients in the capacity of an individual as opposed to a business, I would look under the Resources section of the forum to see what is available near you. Once you start a business and have a tax ID or whatever else is required, you will want to look at distributors and foodservice companies in your area. Many of them have a very broad range of offerings at much better prices than you would pay for the same or comparable items at the retail level.

To get an idea of which pizza ingredients are most popular among our members you might want to take a look at the Ingredients boards of the forum, including dough ingredients, sauce ingredients, pizza cheeses, toppings, etc. I would pay close attention to the favorites of our members since they are the most discerning pizza eaters around. Ultimately what you will use will be dictated in most cases by the economics of your business.

Most home ovens tend to max out at around 500-550 degrees F. Commercial deck ovens often operate within that range, and even higher, but some pizza operators operate at around 450-475 degrees F. Many conveyor ovens are often used in the lower range also. The temperatures will also depend on the types of pizzas made, sizes, volume, etc.

pizza king, I don't know where you are located, but I noticed in another post of yours that you made a few references to Boston. If that is where you are I can provide you with information on about 15 different pizzeria supply companies that deliver to the area. There are also a few retail locations that will sell you single cans of Stanislaus tomatoes, high gluten flour, or grande cheese by the pound if you want to perfect your recipe at home.

pizza king, I don't know where you are located, but I noticed in another post of yours that you made a few references to Boston. If that is where you are I can provide you with information on about 15 different pizzeria supply companies that deliver to the area. There are also a few retail locations that will sell you single cans of Stanislaus tomatoes, high gluten flour, or grande cheese by the pound if you want to perfect your recipe at home.